Kau Kee Beef Noodle Soup

Ingredients

• 2 1/4 pounds beef brisket with a good amount of fat, cubed
• 1 beef leg bone ask your butcher to cut it in half so marrow is exposed
• 1 1/8 pounds beef tendons cubed
• 1/2 daikon radish large
• 1 ginger thumb sized, sliced
• 1 white onion large, peeled
• 4 cloves garlic minced
• 2 tablespoons Shaoxing wine
• 1 tablespoon sugar
• 1 star anise
• fish sauce
• white pepper
• oil
• rice noodles to serve
• spring onions chopped, to garnish, optional